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University of Illinois at Urbana-Champaign
Lipid Properties and Stability of Partially Defatted Peanuts
Abstract
dc:descriptionProperties and stability of lipids were studied in partially defatted Spanish peanuts of the comet type produced by pressing at 3,000 psi for 30 minutes. Oil content after pressing was 23 percent, a 67 percent reduction.
Degree
thesis:*- Name thesis:degree_name
- Ph.D.
- Level thesis:degree_level
- Dissertation
- Discipline thesis:degree_discipline
- Food Science
- Grantor
- University of Illinois at Urbana-Champaign
- Year dc:date
- 2014
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Adnan, Mochamad
Subjects
dc:subject × 1Rights
- Language dc:language
- eng
Identifiers
dc:identifier.*- Identifier
- (UMI)AAI8108434
- OAI identifier oai:identifier
- oai:www.ideals.illinois.edu:2142/66978